Best ever chocolate brownies recipe

Stepssimplified

1. 1Melt 185g unsalted butter and 185g dark chocolate together in a heatproof bowl set over a pan of barely simmering water (bowl must not touch water), stirring occasionally. Alternatively, microwave loosely covered for 2 minutes on High. Let cool to room temperature.
2. 2Position an oven rack in the middle and preheat to 180°C (160°C fan/gas 4). Line a 20cm square shallow tin with foil or parchment.
3. 3Sift 85g plain flour and 40g cocoa powder together into a bowl.
4. 4Chop 50g white chocolate and 50g milk chocolate into chunks.
5. 5In a large bowl, beat 3 large eggs and 275g golden caster sugar with an electric mixer on maximum speed until pale, thick, and doubled in volume (3–8 minutes). The mixture should leave a trail on the surface when the beaters are lifted.
6. 6Pour the cooled chocolate mixture over the egg mixture. Fold gently with a rubber spatula using a figure-eight motion until just combined and mottled dark brown.
7. 7Resift the flour-cocoa mixture over the batter. Fold in with the same figure-eight motion until the mixture looks fudgy and gungy; stop before overmixing.
8. 8Fold in the chopped white and milk chocolate chunks.
9. 9Pour the batter into the prepared tin, spread evenly, and level the top.
10. 10Bake for 25 minutes. Shake the tin gently; if the center wobbles, bake for another 5 minutes. The top should be shiny with a papery crust and the sides just pulling away from the tin.
11. 11Cool completely in the tin. Lift out using the foil or parchment. Cut into quarters, then each quarter into four squares, then into triangles.